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Food control 21.3 (2010): 286-291


Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface

Microbe(s): Enterobacter aerogenes, Enterobacter cloacae, Klebsiella pneumoniae, Morganella morganii, Proteus hauseri



This study investigated efficacy of electrolyzed oxidizing water (EO water) and ice (EO ice) treatments in reducing histamine-producing bacteria (Enterobacter aerogenes, Enterobacter cloacae, Klebsiella pneumoniae, Morganella morganii and Proteus hauseri) on food contact surfaces (ceramic tile and stainless steel) and fish skin (Atlantic salmon and yellowfin tuna). Soaking ceramic tile and stainless steel in EO water (50 ppm chlorine) for 5 min inactivated inoculated bacteria on the surface (>... 

Journal of food protection 65.8 (2002): 1276-1280

Effectiveness of electrolyzed water as a sanitizer for treating different surfaces


Microbe(s): Enterobacter aerogenes, Staphylococcus aureus



The effectiveness of electrolyzed (EO) water at killing Enterobacter aerogenes and Staphylococcus aureus in pure culture was evaluated. One milliliter (approximately 109 CFU/ml) of each bacterium was subjected to 9 ml of EO water or control water (EO water containing 10% neutralizing buffer) at room temperature for 30 s. Inactivation (reduction of >9 log10 CFU/ml) of both pathogens occurred within 30 s after exposure to EO water containing approximately 25 or 50 mg of residual chlorine per li... 

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